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Irish Stew With Mashed Potatoes

A comforting Irish stew with tender beef, sweet carrots, fresh herbs, and vibrant peas, served with creamy mashed potatoes. Perfect for cozy dinners or family gatherings.
Calories:
Author: Sandra Myers

Ingredients

  • 2 tablespoons olive oil
  • 3 pounds beef stew meat or lamb
  • ¼ cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons fresh rosemary
  • 1 teaspoon dried thyme
  • 4 cups beef broth
  • 5 carrots peeled and cut into chunks
  • 1 cup frozen peas
  • 2 bay leaves

Instructions

  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Combine beef or lamb, flour, salt, black pepper, garlic powder, onion powder, rosemary, and thyme in a Ziploc bag and shake until fully coated.
  • Add the coated meat to the hot pot and sear on all sides until browned, about 5–7 minutes.
  • Slowly pour in beef broth, stirring to lift any browned bits from the bottom.
  • Add carrots and bay leaves. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.
  • Five minutes before the end, stir in peas and remove bay leaves before serving.
  • Serve hot with creamy mashed potatoes, letting each spoonful carry the rich, herby flavors.